> " BOOB-*******" BUTTS:
>
>PENMART01 wrote:
>>
>>> Mike Webster writes:
>>>
>>> " BOOB-*******" scrawls:
>>>>
>>>> Get a pizza screen. You'll never look back.
>>>
>>> Does it compare favorably? I would think that the intense heat of
>>> the pizza stone as well as its ability to hold onto heat would
>>> transfer heat over to the pizza better than the air (it's not a
>>> convection oven after all).
>>
>> What intense heat... the stone will never become hotter than the oven
>> temperature. Duh! Stone may hold heat but does not convect heat very well,
>> ergo placing a cold/raw pie directly on the stone will cool that area and
>since
>> air is blocked that area of the stone will not re-heat very well, and so
>> condensation will form, causing further cooling, and since even a standard
>oven
>> relies on convection, use of a stone will typically impede the ovens
>natural
>> convection capability. The ONLY thing(s) a so-called pizza stone can do is
>> wick some moisture from the underside of the crust (and supply a sturdy
>> platform onto place that which is to be baked), but at a cost to the oven's
>> overall baking ability (baking stones interfere with the oven's thermostat,
>and
>> placing a stone directly on the oven's bottom will damage the oven - and
>negate
>> the mfg warranty). Anyway, the holes in a baking screen negate any
>moisture
>> condensation, plus does not impede any of the oven's natural functions (and
>> sturdily supports that which is to be baked). Baking stones are a gimmick,
>> sold by greedy *******s, and purchased by dumb *******s with more dollars
>than
>> brain cells... if yoose want to bake on stone then buy a brick oven, but it
>is
>> not possible to convert an ordinary oven.
>>
>> Pizza screens work just fine but I prefer the perforated metal pizza pans,
>> they're more sturdy, and a bit easier to clean. Chicago Metalic makes a
>nice
>> one... fits directly atop their deep-dish pizza pan, makes for easy
>serving...
>> and the set up keeps the crust crisp to the last bite (placing a hot pie
>> directly onto a non porous surface immediately begins to cause
>condensation,
>> making the crust soggy.... even pizza parlor pizza would benefit by being
>> served on the perforated pan atop a solid pan.
>>
>
>I ain't talkin' about using a pizza stone in an oven. It's a wood (well,
>natural wood lump charcoal) burning ceramic "oven"

Stone still won't get hotter than the surrounding atmosphere, dumb shit.

>Get yer head outa yes farmin' ass and smell the pizza sauce.
>
>BOB

Not speaking to you, **** face. Are you Mike Webster... of course not...
you're that "BOOB-*******", the ILLITERATE NEWBIE douche bag.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
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Sheldon
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"Life would be devoid of all meaning were it without tribulation."